Crease Greens and Sweet Potato Pancakes


IMG_1382I finally got around to making the Creasy Greens and Sweet Potato Pancakes I had found the recipe for last week. They were very tasty. The crease greens were a lot like the mustard greens. However, after I cooked them in oil and balsamic for 7-8 minutes, they were no where near as bitter as the mustard greens had been under the same circumstances. I found the mustard greens a little too sharp for my liking, but these crease greens were pretty good.

I decided to use Mark Bittman’s recipe with the sweet potatoes instead of creating a paste like the original recipe called for. I don’t think it made a big difference in taste, but it did require a few more eggs than the original recipe called for. I neglected to account for that at first, but eventually got it right.  I served the pancakes with the mascarpone, lemon and garlic dip that my mom and I make for the Purple Sweet Potato Pancakes a couple months ago. It was just as good the second time around.

The recipe:

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3 sweet potatoes

3 cups uncooked creasy greens (1 cup cooked), finely chopped

1 clove garlic, minced

4 TB milk (adjust as needed)

1 tsp nutmeg

3 eggs, slightly beaten

2 TB olive oil

1 TB balsamic vinegar

Salt and pepper to taste

Yield: 4 servings

TKT: 1 hour

Wash the greens thoroughly to remove all the dirt. Use a strainer in a large bowl of cold water. The dirt will sink to the bottom. Rinse and repeat a few times. Remove the leaves from the stems (as much as you can) and chop into bite sized chunks.

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Heat the oil in a skillet and add the crease greens and balsamic vinegar. Cook 7-8 minutes or until the crease greens are wilted.

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While the crease greens are cooking, peel the potatoes and shred in the Cuisinart.

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Combine the eggs, milk, nutmeg, garlic, salt and pepper in a large mixing bowl.

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Add the potatoes and crease greens (once cooked). When batter is well mixed, it should have the consistency of regular pancake batter (kind of goopy for lack of a better term).

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Heat a skillet on medium-high heat. Drop the pancakes into the skillet and cook until browned on both sides (15-20 minutes).

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Serve hot with Mascarpone -Lemon -Garlic dipping sauce.

Suggested additions, substitutions, and variations:

1. I’d definitely try this in the original, blended version.

2. I liked the addition of nutmeg, but other spices like cardamom or cloves would also be tasty.

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2 responses to “Crease Greens and Sweet Potato Pancakes

    • The leaves were similar to arugula but they were actually bunches with common stems instead of all separate leaves. I had 4 bunches in my bag that I collected. They didn’t taste like arugula though. Definitely closer to mustard greens.

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